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dry stout

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.1 liter(s) / kg
    Liquor-to-grist ratio
  • 22 liter(s)
    Mash size
  • 29.1 liter(s)
    Total mash volume

Steps

Temp Time
55 C 0 min
67 C 60 min
72 C 15 min

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Fermentables

15.4 BLG
6.5% ABV
41.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 49.3% 80 % 5
Grain Monachijski 1 kg 14.1% 80 % 16
Grain Strzegom Monachijski typ I 1 kg 14.1% 79 % 16
Grain Fawcett - Pszeniczny Czekoladowy 0.5 kg 7% 73 % 1001
Grain Fawcett - Pale Chocolate 0.3 kg 4.2% 71 % 600
Grain Jęczmień palony 0.3 kg 4.2% 55 % 985
Grain płatki jęczmienne 0.5 kg 7% 60 % 4
Sum 7.1 kg

Hops

36 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 10 %
Aroma (end of boil) Marynka 20 g 15 min 10 %

Yeasts

Name Type Form Amount Laboratory
us gestwa Ale Liquid 200 ml ---

Notes

  • Zacieranie :
    55 stopni dodac platki jeczmienne i słód pszeniczny
    podgrzac do 67 stopni dodac slody pale ale, monachijski
    72 stopnie dodac na 15 min barwiące
    May 14, 2024, 6:05 PM

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